Fresh Banana Muffin Recipe

Guest Author - Caitlin McLeod

For some time now I have been aware that many people prefer gluten-free diets, and finally decided to try my hand at baking with gluten-free flour, skeptical though I was. I have not tasted many vegan or gluten-free baked goods on the market that actually tasted good.

Knowing that I did not want to take the time to mix my own blend, I bought a package of Bob’s Red Mill all-purpose flour blend, and set to work. The resulting banana muffins were amazingly delicious and tender!

The instructions on the flour bag suggested using guar gum as an emulsifying agent, to replace the gluten in flour, which holds everything together. I did not have guar gum, so I tried a bit of tahini with excellent results. A non-dairy variation follows.

Note: I have not yet tried making these without eggs. Do to the tender nature of the muffins already, I’m concerned that without eggs, the muffins would not hold together sufficiently. If you want to try it yourself: for every egg, substitute 3 tablespoons tahini plus 2 tablespoons water. I have used this blend effectively in zucchini bread, however I was also using regular wheat flour for that loaf.